Servings: 1 cookie sheet full
Rinse and dry kale leaves well, then break into chip-sized pieces as you tear the leaves off the stems. Spread them out on a cookie sheet. I use these parchment paper sheet liners to make clean up easier. Brush each piece with just melted butter or mix it with the oil if desired. (I've done it both ways.) For dairy allergies you could just use melted ghee, bacon grease, or coconut oil.Sprinkle garlic powder and sea salt all over the chips.Bake at 375*, flipping over when needed until golden brown, or removing some if they get done before the others. Just watch so they don’t burn. Time will vary, but mine took about 10 minutes to get nice and crispy. Enjoy!